Your safety is our number one priority, which is why we are urging all our customers to avoid busy times when they come pumpkin picking with us this year.
We strongly recommend families with small children visit before half term. You do not need to book, but we are asking people to come back later if the field looks busy on arrival.
During half term we welcome everyone, providing people remain in groups of six or less.
We are open from 9am to 530pm and we expect the field to be very busy between 11am to 3pm, so try to visit us outside of those busy hours.
Social distancing is required and face coverings must be worn in the shop at all times.
Thank you for your patience and consideration to others. We're in this togetther.
We go big for Halloween because we think it is a great excuse to get the whole family together.
The Brampton branch of Smiths Farm Shop decided to go all out for the spooky season in 2019 and invited families to come along and hand select which orange vegetable they would like to take home.
Farm staff were on hand to help each child pick their chosen pumpkin, while also telling them some facts about how they grow and harvest them each year.
The Farm Shop, which also has another branch at Billing, has been growing pumpkins for 30 years. In addition to pumpkins, the farm also grows a large range of squashes, such as butternuts, crown prince and little gems.
Proprietor of the farm shop, Adrian Smith (pictured) said: “Being a family-run business we wanted to hold an activity which gets children more involved. Every year we grow our own pumpkins
from seed in the greenhouse, and then plant them in the field, it’s such a magnificent plant that can produce a large pumpkin from such a tiny seed.
“As well as helping visitors to pick their own pumpkin, we’ll also be on hand with suggestions on how to cook with the vegetable and its seeds. People are very happy to buy pumpkins, but aside from using them for Halloween, they seem to be stuck with what to do with them. So, we’re saying this year to do less carving and more cooking.”